Tuna fish empanadas {Empanadas de atún}

These baked tuna fish empanadas are made with a filling of canned tuna, onions, bell peppers, garlic, olives, capers, paprika, and oregano. Tuna fish empanadas {Empanadas de atún} are especially popular around Lent and Easter time in Latin America. Personally I could eat them any time of the year – and usually make them as a quick appetizer or tapas style meal option.

There are many variations of tuna empanadas and the filling can be adjusted based on what you have in your fridge and pantry. Some variation ideas to consider: add hard boiled eggs, omit the olives, use Spanish style roasted peppers instead of fresh bell peppers, use fresh herbs (parsley, oregano, cilantro, basil, tarragon), make a spicy variation by adding chili powder or fresh diced jalapenos, add diced tomatoes, etc.

Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.

Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.

Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.

To assemble and bake the empanadas:

Place a large spoonful of the tuna fish filling on the center of each empanada disc.

Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.

Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.

Pre-heat the oven to 400F (200C).

Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.

I love this tuna fish filling, it works great for the empanadas, but it’s also delicious just over rice or on tostadas. As I mentioned in the tuna fish ceviche recipe (aka ceviche volquetero), in Ecuador we have a lot of love for tuna fish and its versatility. It’s a great pantry item that can be used in a lot of different dishes – including using it as less expensive substitute for other types of fish/seafood, or for last minute dishes. I baked these tuna empanadas, but you can also fry them if preferred. I served them with a cilantro jalapeño yogurt dipping sauce and have included a few other suggestions in the recipe section.

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Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More